PENNE ALLA "NOT-KA"
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 359.6
- Total Fat: 12.2 g
- Cholesterol: 29.5 mg
- Sodium: 881.1 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 8.8 g
- Protein: 13.3 g
View full nutritional breakdown of PENNE ALLA "NOT-KA" calories by ingredient
Introduction
FROM LIFETIME NETWORKS SHOW COOK YOURSELF THIN FROM LIFETIME NETWORKS SHOW COOK YOURSELF THINNumber of Servings: 4
Ingredients
-
2 TSP. OLIVE OIL, PLUS EXTRA FOR SERVIING
3 CLOVES OF FRASH GARLIC
1/2 C. CHOPPED RED ONION
3/4 TSP SALT
1 14 OZ CAN DICED TOMATOES
PINCH OF RED PEPPER FLAKES
8 OZ. WHOLE WHEAT PASTA, PENNE
1/4 C. HEAVY WHIPPING CREAM
6 TBSP. EVAPORATED NONFAT MILK
1/3 C. GRATED PARMESAN CHEESE
1/4 C. SHREDDED FRESH BASIL
1/8 TSP. BLACK PEPPER
Directions
BRING LARGE POT OF WATER TO BOIL FOR PENNE.
IN LARGE SAUCEPAN, HEAT THE OLIVE OIL WITH THE GARLIC OVER LOW HEAT UNTIL THE GARLIC BEGINS TO BROWN, ABOUT 3 MINUTES. ADD THE ONION AND 1/4 TSP OF SALT, COVER AND COOK UNTIL THE ONION IS SOFTENED, ABOUT 2 MORE MINUTES. ADD THE TOMATO, 1/2 TSP OF SALT AND THE RED PEPPER FLAKES. bRING TO A SIMMER AND REDUCE THE HEAT AND SIMMER GENTLY FOR ABOUT 10 MINUTES. STIR IN THE CREM AND EVAPORATED MILK AND SIMMER FOR ANOTHER MINUTE.
ALLOW THE SAUCE TO COOK FOR ABOUT 5 MINUTES. IN THE MEANTIME ADD THE PENNE TO THE BOILING WATER AND COOK ABOUT 6 MINUTES, JUST SHY OF AL DENTE. dRAIN PASTA AND RESERVE ABOUT 1/2 C. OF THE PASTA WATER. ADD THE DRAINED PENNE TO THE SAUCE AND SIMMER UNTIL PASTA IS AL DENTA. ADD A LITTLE OF THE PASTA WATE TO THE SAUCEPAN IF THE MIXTURE SEEMS DRY. STIR IN 1/4 C. OF PARMESAN CHEESE ALONG WITH THE BASIL AND BLACK PEPPER.
DIVIDE PASTA INTO 4 EQUAL SERVINGS AND LIGHTLY DRIZZLE WITH ABOUT 1/2 TSP. OF OLIVE OIL AND SPRINKLE WITH REMAINING PARMESAN CHEESE.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISMSCHILL.
IN LARGE SAUCEPAN, HEAT THE OLIVE OIL WITH THE GARLIC OVER LOW HEAT UNTIL THE GARLIC BEGINS TO BROWN, ABOUT 3 MINUTES. ADD THE ONION AND 1/4 TSP OF SALT, COVER AND COOK UNTIL THE ONION IS SOFTENED, ABOUT 2 MORE MINUTES. ADD THE TOMATO, 1/2 TSP OF SALT AND THE RED PEPPER FLAKES. bRING TO A SIMMER AND REDUCE THE HEAT AND SIMMER GENTLY FOR ABOUT 10 MINUTES. STIR IN THE CREM AND EVAPORATED MILK AND SIMMER FOR ANOTHER MINUTE.
ALLOW THE SAUCE TO COOK FOR ABOUT 5 MINUTES. IN THE MEANTIME ADD THE PENNE TO THE BOILING WATER AND COOK ABOUT 6 MINUTES, JUST SHY OF AL DENTE. dRAIN PASTA AND RESERVE ABOUT 1/2 C. OF THE PASTA WATER. ADD THE DRAINED PENNE TO THE SAUCE AND SIMMER UNTIL PASTA IS AL DENTA. ADD A LITTLE OF THE PASTA WATE TO THE SAUCEPAN IF THE MIXTURE SEEMS DRY. STIR IN 1/4 C. OF PARMESAN CHEESE ALONG WITH THE BASIL AND BLACK PEPPER.
DIVIDE PASTA INTO 4 EQUAL SERVINGS AND LIGHTLY DRIZZLE WITH ABOUT 1/2 TSP. OF OLIVE OIL AND SPRINKLE WITH REMAINING PARMESAN CHEESE.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISMSCHILL.
Member Ratings For This Recipe
-
JAMARCIL
